{"id":19749,"date":"2024-03-03T07:46:21","date_gmt":"2024-03-03T12:46:21","guid":{"rendered":"https:\/\/www.elisalou.com\/blog\/?p=19749"},"modified":"2024-08-31T12:52:07","modified_gmt":"2024-08-31T16:52:07","slug":"cheesy-pasta-with-chicken","status":"publish","type":"post","link":"https:\/\/www.elisalou.com\/blog\/2024\/03\/03\/cheesy-pasta-with-chicken\/","title":{"rendered":"Cheesy Pasta with Chicken"},"content":{"rendered":"\n

<\/p>\n\n\n\n

Andy had to work all weekend getting the beach house ready for rental season so Eva, Blake, and I made him this yummy pasta <\/a>that I found on Pinterest. It was so good, will for sure be making it again.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Chicken<\/h4>\n\n\n\n
    \n
  • 1\u00a0large boneless skinless chicken breast<\/li>\n\n\n\n
  • Salt\/pepper<\/li>\n\n\n\n
  • 2\u00a0teaspoons\u00a0Italian seasoning<\/li>\n\n\n\n
  • \u00bc\u00a0cup\u00a0flour<\/li>\n\n\n\n
  • 1-2\u00a0tablespoons\u00a0olive oil<\/li>\n<\/ul>\n\n\n\n

    Pasta\/Sauce<\/h4>\n\n\n\n
      \n
    • \u00bd\u00a0cup\u00a0dry white wine<\/li>\n\n\n\n
    • 3\u00a0tbsp\u00a0butter<\/li>\n\n\n\n
    • 3\u00a0cloves\u00a0garlic,\u00a0minced<\/li>\n\n\n\n
    • 3\u00a0tbsp\u00a0flour<\/li>\n\n\n\n
    • 1 \u00bc\u00a0cups\u00a0half and half<\/li>\n\n\n\n
    • \u00be\u00a0cups\u00a0chicken broth<\/li>\n\n\n\n
    • \u00bd\u00a0chicken bouillon cube<\/li>\n\n\n\n
    • 1\/3\u00a0cup\u00a0Parmesan cheese,\u00a0grated<\/li>\n\n\n\n
    • 1\/3\u00a0cup\u00a0Romano cheese,\u00a0grated<\/li>\n\n\n\n
    • \u00bd\u00a0lb.\u00a0pasta,\u00a0any kind<\/li>\n\n\n\n
    • 1\u00a0cup\u00a0pasta water,\u00a0optional<\/li>\n\n\n\n
    • 1\u00a0lemon,\u00a0optional<\/li>\n<\/ul>\n\n\n\n

      Seasonings<\/h4>\n\n\n\n
        \n
      • \u00bd\u00a0teaspoon\u00a0EACH:\u00a0<\/strong>onion powder, garlic salt, oregano, basil, mustard powder, parsley,\u00a0all dried seasonings<\/li>\n\n\n\n
      • 1\/8\u00a0teaspoon\u00a0smoked paprika<\/li>\n<\/ul>\n\n\n\n

        Instructions<\/h3>\n\n\n\n

        Prep Work<\/h4>\n\n\n\n
          \n
        • Combine the half and half, chicken broth, and seasonings<\/strong>\u00a0in a large measuring cup with a spout and set aside.\u00a0Measure out remaining ingredients before beginning.<\/strong>\u00a0Place a measuring cup in the colander that you\u2019ll use to drain the pasta so that you remember to reserve some pasta water when that step arrives.<\/li>\n<\/ul>\n\n\n\n

          Season\/Sear the Chicken<\/h4>\n\n\n\n
            \n
          • Slice the chicken in half lengthwise to create 2-4 thinner slices.\u00a0<\/strong>Place plastic wrap over the chicken and pound each side to about 1-inch thick, it will plump up more when cooked.\u00a0Pat each side dry. Season with salt\/pepper and Italian seasoning. Sprinkle each side of the chicken with flour\u00a0<\/strong>and rub it over the surface. (This gives it a little texture and prevents it from sticking to the skillet.)<\/li>\n\n\n\n
          • Heat olive oil<\/strong>\u00a0in a large skillet over medium-high heat.\u00a0Add the chicken<\/strong>\u00a0and sear until a golden crust develops, 3-4 minutes per side. Set aside and let rest for 10 minutes, then cut into strips.<\/li>\n<\/ul>\n\n\n\n

            Make the Sauce<\/h4>\n\n\n\n
              \n
            • Start boiling water\u00a0<\/strong>for the pasta.<\/li>\n\n\n\n
            • Add the wine<\/strong>\u00a0to the skillet and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the \u201cfond\u201d will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 3-4 minutes.<\/li>\n\n\n\n
            • Add the butter and garlic\u00a0<\/strong>to the skillet and cook for 1 minute.\u00a0Add the flour<\/strong>\u00a0and stir continuously for 2 minutes, until the raw flour smell is cooked off.<\/li>\n\n\n\n
            • Add the chicken broth\/half and half\u00a0<\/strong>mixture in small splashes, stirring continuously. Do this slowly to keep the roux intact and to maintain a thick consistency.<\/li>\n\n\n\n
            • Stir in the \u00bd chicken bouillon cube<\/strong>. Bring to a gentle bubble, then reduce heat to low and cover partially.<\/li>\n<\/ul>\n\n\n\n

              Boil the Pasta<\/h4>\n\n\n\n
                \n
              • Salt the boiling water and add the pasta.<\/strong>\u00a0Cook until no more than al dente. Set a timer to avoid overcooking. Stir occasionally as it cooks. Drain once cooked and\u00a0reserve 1 cup of pasta water.<\/strong><\/li>\n<\/ul>\n\n\n\n

                Finish the Dish<\/h4>\n\n\n\n
                  \n
                • Gradually sprinkle the cheese\u00a0<\/strong>into the sauce, stirring continuously.<\/li>\n\n\n\n
                • Add the pasta<\/strong>\u00a0and use a silicone spatula to gently toss to incorporate.\u00a0Add the cooked chicken along with any juices from the plate<\/strong>\u00a0and toss to combine.<\/li>\n\n\n\n
                • If desired, add pasta water,\u00a0<\/strong>small splashes at a time, and gently toss until desired consistency is reached. (This can be very helpful when reheating leftovers as well, it smooths the sauce back out.)<\/li>\n\n\n\n
                • Optional:<\/strong><\/em>\u00a0Squeeze fresh lemon over the pasta prior to serving.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

                  Andy had to work all weekend getting the beach house ready for rental season so Eva, Blake, and I made him this yummy pasta that I found on Pinterest. It was so good, will for sure be making it again. Chicken Pasta\/Sauce Seasonings Instructions Prep Work Season\/Sear the Chicken Make the Sauce Boil the Pasta Finish the Dish<\/p>\n","protected":false},"author":4,"featured_media":19747,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[],"class_list":["post-19749","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"jetpack_featured_media_url":"https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2024\/03\/Creamy-Chicken-Pasta-2.jpeg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts\/19749","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/comments?post=19749"}],"version-history":[{"count":2,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts\/19749\/revisions"}],"predecessor-version":[{"id":20004,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts\/19749\/revisions\/20004"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/media\/19747"}],"wp:attachment":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/media?parent=19749"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/categories?post=19749"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/tags?post=19749"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}